Orange and mushroom salad

    8 min

    Raw mushrooms and bright, sweet oranges make an unexpected salad combination. It takes a little practice to fillet an orange, but it is a good kitchen skill to have!

    2 people made this

    Serves: 4 

    • 2 navel oranges
    • 300g large white mushrooms
    • 2 tablespoons walnut oil

    Prep:8min  ›  Ready in:8min 

    1. Juice 1 orange and set the juice aside.
    2. Trim the stems of the mushrooms if they are fibrous. Slice the mushrooms and place them in a salad bowl. Sprinkle with the orange juice, and stir gently.
    3. Working over a board so that you do not lose the juice, peel the remaining orange completely, removing the skin and white pith. Slice the orange in half vertically, remove the fibrous inner core. Remove the flesh of the orange segments and slice 1cm thick.
    4. Add the orange segments with their juice and the walnut oil to the mushrooms, and stir gently.


    The acidity of the orange will keep the mushroom slices from turning brown, as would vinegar or lemon juice.

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